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General Manager
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- Directly supervises the operations of a specific restaurant ensuring compliance with company standards in all areas of operation including; customer satisfaction, speed of service, food production & preparation, safety and sanitation policies and procedures, hiring, training, supervising and evaluation of all restaurant personnel, restaurant maintenance & repair, and financial accountability of the operation.
- Achieves financial objectives by; forecasting and analyzing labor needs, scheduling to meet customer demand and satisfy productivity standards; forecasting and analyzing sales trends, ordering and receiving food & paper products to meet sales estimates; monitoring expenditures in the restaurant to meet limits set by the company; handling all company funds within the restaurant, following and enforcing all cash handling policies and procedures
- Oversees the cleaning and maintenance of all prep areas, dining room, restrooms, customer service and beverage areas to exceed all sanitation standards
- Actively markets restaurant within the neighborhood and community to increase awareness of the brand
- Completes all daily, weekly and monthly paperwork and reports as required by the owner and franchisor.
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